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    Cape Cod Stew
Category: Fish and Seafood


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2 pounds uncooked, cleaned and de-veined shrimp
2 pounds fresh cod fish (or other fish)
1 pound mussels or hard shelled clams
3 uncooked lobsters (1.5 to 2.5 pounds each)
½ cup chopped carrots
½ cup chopped onions
2 teaspoons crushed or minced garlic
2 1-pound cans of chopped tomatoes
4 cups beef broth
4 bay leaves
½ cup chopped cilantro
1 teaspoon dried thyme
2 tablespoons sea salt
2 teaspoons lemon juice
½ teaspoon saffron

In a bowl, cut shrimp and fish into bite size chunks and place in refrigerator. Remove lobster tails and claws and chop tail into 2-inch pieces. Separate claws at the joints and place in a large bowl. Add mussels or clams to bowl and set aside in refrigerator.
n stoneware, combine all other ingredients, cover, place in the slow cooker heating base and cook on Low for 7 hours.
Add the seafood, cover, place in slow cooker heating base, and cook on High for 45 minutes to 1 hour or until seafood is just cooked through.

  Reviewed by CanadianStudent
This recipe was really good. Being a poor student I used art. crab instead of real crab, sole instead of cod, more onions, forgot the saffron, about 5 tomatoes instead of canned, used about half the amount of meat called for and used 2 beef cubes and it turned out great! Besides butchering the soup it turned out great. My girlfriend isn't a fan of meat and loved the soup more without the seafood added at the last step. The soup base was really good too.

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